Viennese Cheese Strudel

Topfen, the type of pot cheese used in Vienna to make this strudel, is not available here. In other recipes I have successfully substituted part-skim-milk ricotta, but in this strudel filling, I like to use farmer cheese, a fairly dry curd cheese available both salted and unsalted. I use the salted version for strudel. A few layers of dough on the outside of the strudel will remain crisp for an hour or so after the strudel is baked, but a cheese strudel is a moist, tender dessert—don’t expe